Easily make an impressive side with this Slow Cooker Sour Cream & Chive Baked Potatoes recipe. They deliver perfect flavor and a soft, fluffy texture you can bite into.
Not sure what side to make for dinner? These slow cooker baked potatoes are simple and delicious. They pair especially well with meatloaf, steak, roasted chicken, pork chops, fried chicken, and more.
If you want a fresh, flavorful side to serve with your favorite mains and vegetables, try these slow cooker sour cream and chive baked potatoes. They have a light, fluffy interior and a seasoned skin, and you can easily customize them with different toppings and seasonings to suit your taste.
Baking Potatoes in a Crock Pot
Baking potatoes in a slow cooker might seem unusual, but it works beautifully. It’s an easy way to get tender, fluffy potatoes without heating the oven. Place prepared potatoes in the slow cooker and forget about them while they cook for hours—ideal for busy days when you want dinner waiting for you.
Why You’ll Love This Recipe
- Easy to prepare: Very little hands-on time is required.
- Minimal ingredients: A few pantry staples create great flavor.
- Low mess: Use a slow cooker liner or wrap potatoes in foil to keep cleanup simple.
How long does it take to cook?
Plan on about eight hours on low for perfectly tender potatoes. Prep takes roughly five minutes: scrub, dry, pierce, oil, and season, then place them in the slow cooker. If you’re short on time, use the high setting for about four to five hours for small to medium potatoes.
Butter or margarine?
If you prefer or need an alternative, margarine works fine and will help keep the potatoes moist while adding flavor.
This slow cooker technique is a great oven-free option when you don’t want to heat your kitchen. Once you try it, you’ll likely make baked potatoes this way often.
Do I need to wash the potatoes?
Yes—scrub potatoes under cold water, pat dry with a paper towel, then pierce the skin with a fork before seasoning and wrapping.
Recipe Notes & Tips
- Seasoned skin: Rubbing salt and pepper into the skin adds great flavor so you can enjoy the whole potato.
- Adjust cook time: Smaller potatoes will finish sooner—check for tenderness with a knife.
- Keep warm: Use the slow cooker’s warm setting for up to three hours if you need extra time before serving.
Can I speed up cooking?
Yes—set the slow cooker to high and cook for about four to five hours for small to medium potatoes.
Other topping ideas
Sour cream and chives are classic, but try crispy bacon bits, shredded cheddar, chopped broccoli, chili, diced red onion, or any favorite toppings to customize your potatoes.
How to store leftovers
Wrap cooled potatoes in foil and refrigerate for up to four days. Reheat in the microwave (remove foil first) for a quick lunch or side dish.
The seasoned skin is delicious—try eating the whole potato. Cooking time varies by size; to test for doneness, insert a steak knife through the foil into the center of the largest potato—if there’s no resistance, they’re done.
Keep potatoes on the warm setting for up to three hours after cooking—handy for gatherings. Use russet potatoes for best results.
Green spots on potatoes?
If you find green areas, simply cut them away before cooking or eating.
Slow Cooker Sour Cream & Chive Baked Potatoes
Ingredients
8 servings
Prep Time: 5 minutes
Cook Time: 8 hours on low or 4–5 hours on high
- 8 russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup sour cream
- Chives, to taste
- Butter, to serve
Instructions
- Scrub the potatoes well under cold water and pat dry.
- Pierce each potato several times with a fork.
- Brush with olive oil and sprinkle with kosher salt and black pepper, rubbing the seasoning into the skin.
- Wrap each potato individually in foil and place them in the slow cooker.
- Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until tender when pierced with a knife.
- Unwrap or slice through the foil and top with butter, sour cream, and chives. Add other toppings as desired.
- Enjoy!
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